I took 2 cans of chicken broth and simmered my leftover lobster tail shells-4- to make a seafood broth. Then I did as others, doubled the butter, flour, 3 TBSP tomato paste, added 2 TBSP worcestershire sauce, 1/4 tsp celery salt, 1/4 tsp nutmeg, 2 tsp Old Bay Seasonsing. Used 1 pint of half and half. Simmered for an hour. Added in my lobster tails at the end and then used my emmersion blender to make it smooth. Poured in about 1/4 cup of sherry to serve...YUM!UPDATE!! 2/24/2014: This time I steamed my lobster in a dark lager and a light lager. I will always cook it this way...it came out perfect!!! 8 minutes for 2 large lobster tails. I reduced the liquid with the leftover lobster shells until it made a rich broth, about 2 cups. I added a TBSP of Better than Bouillon to give it a richer flavor. I sautéed a large shallot in the leftover "lobster dipping butter", added an equal amount of flour and cooked that for about a minute, added the lobster broth, 2 TBSP Worcestershire sauce, 3 TBSP tomato paste, celery seed, nutmeg, white pepper, 2 tsp. Old Bay Seasoning and a pinch of nutmeg. After that thickened, I emulsified it and then simmered it before adding HALF of the NON FAT half and half. Simmered it and now I am waiting for it to meld so that I can finish it off with the rest of the cream, sprinkling it with cooked chopped lobster and some sherry. Drooling!
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I took 2 cans of chicken broth and simmered my leftover lobster tail shells-4- to make a...